Chicken and Pineapple Kebabs with Spicy Rice

Name: Chicken and Pineapple Kebabs with Spicy Rice
Total time: 25 min
Yield: 1
Ingredients: 150g skinless chicken thigh fillet, cut into chunks; 60g fresh pineapple, chopped; ½ red onion, peeled and quartered, layers separated; 1½ tsp coconut oil, melted; 1 pinch smoked paprika; salt and pepper; 2 spring onions, chopped; 1 tsp jerk seasoning; 100g cooked long grain or jasmine rice; 50g yoghurt, such as greek, natural, soya; lime wedges, to serve

25 mins

Ingredients

serving

1 serving

150g skinless chicken thigh fillet, cut into chunks
60g fresh pineapple, chopped
½ red onion, peeled and quartered, layers separated
1½ tsp coconut oil, melted
1 pinch smoked paprika
salt and pepper
2 spring onions, chopped
1 tsp jerk seasoning
100g cooked long grain or jasmine rice
50g yoghurt, such as greek, natural, soya
lime wedges, to serve

Method

Preheat the grill to high. Thread the chicken, pineapple and onion onto skewers, brush with half of the oil then rub with the paprika and a little salt and pepper. Grill for 8-10 minutes, turning occasionally until the chicken is cooked through.

Heat the remaining oil in a frying pan, add the spring onions and fry until soft then add the jerk seasoning and rice. Fry for 2-3 minutes then serve with the chicken skewers, yoghurt and lime wedges.

Tips

This recipe uses pre-cooked rice for ease and speed. If you prefer to cook the rice from scratch, you can use one-third the amount of cooked rice. Boil it in a pan of water according to the packet instructions.